Markets
Digital Shelf-life for ready meal products
Move from destructive lab and sensory testing to continuous freshness data in a digital platform.
With varying ingredients in one tray, freshness depends on how components interact, not just time and temperature.
Differing pH, formulations and ingredients mean components spoil at different speeds; plus differences in filling, cooling, and headspace, create multiple spoilage routes that progress at different rates within a single pack and across sites.
How it works
BlakBear sensors continuously measure spoilage gases and temperature inside the pack. BlakBear AI models convert this data into microbiological counts (like a TVC or APC, reported in cfu/g) and odor scores (on a 1-5 scale), so you can monitor shelf-life without opening the product. BlakBear gives you the temperature and the resulting impact on spoilage and shelf-life, so you can accurately make urgent supply-chain decisions for products in transit.
>90%
BlakBear signals correlated >90% with microbiology and sensory benchmarks on raw chicken in MAP, as validated by Campden BRI.
Periodic shelf-life verification and optimize MAP ratios
Supply-chain monitoring
Routine testing of batches and retained samples
